Stuck or completed?

[Floandgary]

I missed what was fermenting. You might consider letting it warm up in to the 70's as well as the stirring. That may get it moving a little.

 

[NorCal]

I racked the SP back into a bucket. Stirred vigorously and covered. The SG was unchanged at 1.03 from the day before and no visual fermentation activity after 12 hours. Simultaneously I started a new army of 1118 yeast, using two cups from the "must" a little energizer, nutrient and sugar. It was going well after 12 hours and I pitched it into the bucket. We will see if it takes off again.


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[Geronimo]

If it doesn't start, you still have another option. What I did was start another batch, split it into 2 halves and added half of the stuck fermentation to each once they started. Just make sure you let the stuck must breathe a good bit (over night) to dissipate the SO2.

I have to agree with others... back sweetening a complete fermentation is safe, but bottling a stuck fermentation isn't.

 

[NorCal]

Arg, I don't see any activity. I'll give it a day or two, but I'm done investing my time into it. I'll take it as a lesson learned and I'll start another batch.

 

[vernsgal]

Give it 2-3 days. Keep stirring.I always wait at least 3-4 days after pitching yeast until I do the ARG!